10 August 2010

Thank you for joining me once again for my latest personal challenge where I am preparing an Italian menu from antipasti to dolce. We are heading into our final leg of our Italian challenge to celebrate the opening of the movie based on Eat , Pray,Love Elizabeth Gilbert’s wonderfully crafted book about life changing experiences where she trades in her previously perfect life to travel the world "to find herself. " After a heart wrenching divorce she spends a year traveling in Italy, India and Indonesia. Each word in the title Eat, Pray, Love is expanded by her experiences in three countries. In Italy she indulges in the fabulous food and language. In India she finds new meaning in her life on her personal journey of self-awareness and enlightenment spending time in an Indian ashram. Then as a climax to the book she finally finds love in Bali, Indonesia.

If you have been following More Than Burnt Toast you will know that I have been creating personal challenges based on a theme to infuse new life into my own cooking adventures. At the moment I am not travelling the world on my own personal journey as the author of Eat, Pray Love did but what I can do is infuse new life into my own kitchen. Since this is a food blog I am going to concentrate on the EAT part of the book so my next personal challenge will see me create an Italian menu from antipasti to dolce to celebrate the opening of Eat, Pray, Love the movie starring Julia Roberts. The movie opens August 13th.

We began our Italian adventure with an antipasto of Toasted Bread with Burrata and Basil . Next we travelled to the Italian coast for an il primo of Spaghetti con le Cozza. Next we moved to the secondo or "second course" which is the main dish with Agnello Scottadita (Burned Fingers) which is a dish aptly named. Now onto our contorno or side dishes. First we had a delicious version of Tiella that makes good work of seasonal vegetables. Now I am offering a Sicilian specialty Insalata d'Arance made with blood oranges. Italians would know for sure but it seems to me from I had read lately that the salad in an Italian menu is served at the end of the meal to cleanse the palate...and what a way to end!

Italian cuisine is all about the freshest, most flavourful ingredients prepared simply yet exquisitely. Gilbert's time in Italy is spent immersing herself in the romantic language and cuisine of Italy that we all love. My menu does not concentrate on just one region in Italy but embraces the entire country in my own culinary adventure to celebrate the release of the movie.

When I last visited one of our local Italian markets I was surprised to see blood oranges. These are something I usually associate with winter and are available imported in February, but, if they are here I am going to use them. In Sicily the oranges' flesh is so dark it’s nearly black which makes this zesty salad that much more colourful. Red onions are iced in water to take away their sting and paired with orange slices sprinkled with oil and ground pepper to make a pretty presentation that's bound to brighten any meal. This salad paired well with the grilled lamb. A simple and refreshing addition to any meal.

Half fill a medium-size bowl with ice, add the onion slices, cover with more ice, and fill bowl with cold water. Refrigerate about 30 minutes or up to a couple of hours.

In a small bowl, beat anchovy, oregano, garlic, vinegar, orange juice and salt and pepper to taste. Slowly whisk in olive oil.

Shortly before serving, fan the different colored oranges on a large plate. Drain the onions, pat dry, and tuck the onion rings here and there among the orange slices. Lightly dust the salad with salt and pepper.

Drizzle the salad with the dressing, scatter the olives over it, and sprinkle with about 2 tablespoons olive oil. Taste for seasoning.

Serves 6

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

18 comments:

The blood orange salad sounds divine. I've made similar orange salads with Kalamata olives and vinaigrettes, but I'm intrigued with the anchovy in it. I like anchovies and I'm sure I would not leave it out, even though it says optional. You've done a gorgeous job of plating too.Sam

I feel like most European countries serve the salad at the end of the meal - it's how we always did it in my family. And I LOVE blood oranges, but for some reasons the supermarket variety are never quite as good as the ones from the farmers' market.

I have never eaten a tasty blood orange. I hear they are divine. The ones I have had are woody and really tangy and not tasty at all. I cannot wait to taste one that tastes how everyone says they should. What did you think of the movie? I assume you saw it Friday? I haven't yet - but would love to hear your opinion.:)Valerie

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.